coconut macaroons

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These tasty macaroons will have plenty of mouths salivating; pair with my delicious cacao mousse for the ultimate combination.

Pre-heat the oven to 170C/338F. Place the grated coconut on a lined baking sheet and place in the oven for 5 minutes to dry out a little. Remove and place to one side to cool. You don’t need to do this if you use desiccated coconut as a substitute.

Whisk the egg white with an electric whisk until frothy, then add the lemon juice. Continue whisking until stiff peaks form; then, with a metal spoon, fold in the ground almonds, salt and coconut, and mix until combined. Finally fold in the maple syrup.

Divide the mixture into 6 portions and shape into balls. Place on a lined baking sheet and bake for 18-20 minutes until lightly toasted and firm to the touch. Remove from the oven and cool.